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Spicy Eggplant Dip
Spicy Eggplant Dip

Category: Appetizer | Serves: 8

(252 ratings)

Nutrition Information:
Calories: 71
Protein: 2 g
Carbs: 9 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 6 mg
Fiber: 4 g

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Eggplant makes a tasty and healthy base for a dip. Serve with baked pita chips and your favorite veggie sticks.
2 medium eggplants, halved lengthwise
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup minced red bell pepper
1/4 cup finely chopped parsley
Salt and pepper
1 Heat oven to 400 deg. F. Line a heavy baking sheet with foil.
2 Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3 Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4 Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5 Serve warm or at room temperature. Yield: 2 cups. Serving Size: 1/4 cup.

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